A super tasty frittata that works as breakfast, lunch and a dinner dish. And it’s really easy to make.

  • 30 minutes
  • 4 servings
  • 765 calories

Ingredients

Frittata

  • 1/2 cup / 1 dl (100 ml) finely chopped leek
  • 1 garlic clove
  • 4.2 oz / 120 g baby spinach
  • 2 tbsp olive oil
  • 8 eggs
  • 1 1/4 cup / 3 dl (300 ml) crème fraiche
  • 1 tsp salt
  • 1/4 tsp black pepper

Topping

  • 4.4 oz / 120 g thinly sliced prosciutto
  • 2 mozzarella (à 4.4 oz / 125 g)
  • 3 oz / 90 g arugula
  • 1 tablespoon olive oil
  • 1/2 tablespoon balsamic vinegar
  • 1/4 tsp chili flakes
  • Fresh basil

Instructions

  1. Preheat the oven to 350 ° F.
  2. Peel and finely chop the garlic.
  3. Add oil to an ovenproof frying pan, fry the leek, garlic and baby spinach over medium heat.
  4. Mix together egg, creme fraîche, salt, and pepper. Pour over the egg mixture into the pan.
  5. Bake in the middle of the oven for about 15 minutes.
  6. Cut the mozzarella into smaller pieces. Top the frittata with arugula, prosciutto, olive oil, balsamic vinegar, chili flakes and fresh basil.

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